5 Questions
Match the following quality control tests with the properties they are used to measure:
Titratable acidity (TA) = Total acids of the food sample Refractive index (RI) = Oil % total soluble solids (TSS) = Tomato juice and ketchup Water-activity (aw) = Different food samples
Match the following food properties with their corresponding tests:
Total acids = Titratable acidity (TA) Pineapple juice = Titratable acidity (TA) and pH Oil = Refractive index (RI) Brine = % salt
Match the following food components with their corresponding tests:
Acids = Titratable acidity (TA) Sugar = % sugar of syrup Total solids = % total soluble solids (TSS) Water content = Water-activity (aw)
Match the following quality control tests with the food products they are conducted on:
Titratable acidity (TA) = Pineapple juice Refractive index (RI) = Oil % total soluble solids (TSS) = Tomato juice and ketchup Water-activity (aw) = Different food samples
Match the following food tests with their corresponding principles:
TA determination = Measures the total acids of the food sample but is expressed in terms of the predominant acid in the food Titratable acidity (TA) = A known volume of a food sample is titrated with a base (NaOH) Refractive index (RI) = Measures the bending of light as it passes through a substance % salt = Measures the salt content in brine
Test your knowledge on quality control tests for food products in this NFSC 288L Experiment 2 quiz. Learn about titratable acidity (TA), pH levels, and other important properties assessed to ensure excellence in food processing.
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